Pages

My absolute favourite thing to do with corned beef leftovers has to be making reuben sandwiches . There is just something magical about the combination of tender corned beef, tangy sauerkraut, creamy Russian dressing and Swiss cheese wrapped in rye! I like to grill my reuben sandwiches to melt the cheese and give the rye a nice and crispy texture a warm buttery flavour. Reuben sandwiches are pretty easy to make though there is one tricky part and that is dealing with all of the liquid in the sandwich from the juicy corned beef, the sauerkraut and the Russian dressing. No one likes a soggy sandwich and luckily there are some easy ways to deal with the problem. First you want to really squeeze the excess liquid from the sauerkraut and if it still has a lot of moisture you can saute it in a pan to get rid of even more of it. Next, you can also lightly toast the bread so that it can better withstand the liquid. Following these tips you will never be subjected to soggy reuben sandwiches again!

If you happen to have some Russian dressing in your fridge feel free to use it but if you don't have it and you don't want yet another bottle in your fridge then it is easy enough to make with ingredients you probably already have on hand. I often enjoy making my own dressings because I can make just enough and not have any leftovers competing for the limited space in my fridge and Russian dressing is one that I always make at home.

It's so easy to make your own Russian dressings!

Reuben Sandwich

The classic reuben sandwich made with luscious corned beef, tangy sauerkraut, creamy Russian dressing and plenty of swiss cheese that is grilled until the cheese has melted and the rye bread is crispy and golden brown.

directions

Heat a non-stick pan over medium heat.

Butter the outside of each slice of bread, sprinkle half of the cheese on the inside of one slice of bread, top with half of the sauerkraut, half of the russian dressing, the corned beef, the remaining russian dressing, sauerkraut, cheese and finally the other slice of bread.

Add the sandwich to the pan and grill until golden brown and the cheese has melted, about 2-4 minutes per side.

mmmmm..... brings back memories of cold, misty, foggy san francisco days when the fog was so thick that it hadn't burned off by the time lunch came. my dad would bring my lunch to me about once or twice a week. and one day he brought a reuben (on toasted dark marlbled rye) and warm tomatoe soup in my new princess themed thermos. that began my love affair with corned beef, dark rye bread, and all things "princess"!!

Heidi's Deli here in Denver serves up the Reuben without grilling it. Passable. But not great. Every year about this time (Reubens for Good Friday?) I get a major crave for the real thing. And the only way is to make it the way I like it. Which is the way most other folks like it. EXCEPT, I like mustard on it. Spicy brown or yellow, it doesn't matter. And it has to be grilled CRISP, but not burned. Alright ! That's tasty.

This looks MUCH better than most. One word of advice: Don't drain the sauerkraut TOO much -- the Reuben is SUPPOSED to be a moist sandwich. That, in a nutshell, is the entire trick to making a proper Reuben; making it as juicy as possible without having it turn into mush. It's a delicate balancing act. It's also why there is not such thing as a "take-out" Reuben. If it survives the trip home, it wasn't made very well in the first place.

I happened upon a 50% off sale on corned beef last Saturday and decided to make you Rueben. Oh heaven! I am sooo glad that I went the extra mile and made the dressing myself instead of buying it. Awesome recipe!

Hi Foodies,I did make the Reuben Sandwich and it was very gooood.So this is the next thing . I want to make a Turkey Reuben Sandwich but I want to change a few things in the sauce.2014 KL love your recipe please keep making them. Friday

Post a Comment

About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.